In a large stock pot over medium-high heat, melt the two tablespoons of butter and add the carrots, celery, parsley and all the seasonings, salt through thyme. Cook for about 5 minutes. Add the cream of onion soup, chicken stock and shredded rotisserie chicken. Stir well. Bring to a low boil and reduce heat to a simmer.

To make the dumplings, whisk together the flour, baking powder and salt. Pour in the milk and melted butter and stir together with a spatula until a smooth ball of dough forms.

Using a 2 tablespoon capacity cookie scoop, drop the dumpling batter balls into the simmering stew one at a time until all the dough has been used. The dough should make 15 dumplings.

Cover the pot and allow to cook (without uncovering) on a low simmer for 25 minutes.